1. Finely mince garlic. Mix all the ingredients in a bowl and whisk until combined. Add shrimp, and stir until coated. Cover with plastic wrap and allow to marinade for a minimum of one hour in the fridge.

*Tip: You can pour marinade and shrimp in a large freezer ziplock bag for easy clean up.

2. Soak wooden skewers in water for an hour (to avoid burning). Skewer shrimp and bbq for 3 minutes on each side, or sauté in cast iron pan over medium heat.

Allow five to seven minutes total cooking time, half on each side. Larger shrimp take longer than smaller ones, naturally. Shrimp are done when the complete outside surface has changed colour to a bright pink/red color. Once the skin surface of the shrimp no longer shows any of its original colours it is done. You must remove shrimp from the heat the second it is done, before it over cooks (rubbery).

2 Comments For This Post

I broiled mine and they turned out just fine. I poured the marinade on top of them before placing them in the broiler. Then when I pulled them out and ate all I wanted I put the rest in the refrigerator with the cooked marinade. They were even better the second day.